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  • 1 T ground flaxseeds (linseeds)
  • 3 T water
  • 1 cup almond milk
  • 2 T apple cider vinegar
  • 150 g caster sugar
  • 1⁄3 cup canola oil
  • 280 g flour
  • ¼ t bicarbonate of soda
  • 2½ t baking powder
  • ¼ t salt
  • 2 lemons, zested
  • 100 g frozen berries
  • icing sugar, for dusting

1. Preheat the oven to 170°C. Grind the linseeds in a Nutribullet or spice grinder to make a fine powder. Mix the flaxseeds with the water and allow to stand for 10 minutes.

2. Combine the almond milk and vinegar, then set aside to thicken for 10 minutes. Combine the wet ingredients, then mix the dry ingredients and gently fold the wet and dry ingredients together. Don’t overmix – the mixture will be slightly lumpy.

3. Grease a 12-hole shallow muffin pan and fill each mould to three-quarters, top with a few berries and bake for 12-15 minutes, or until set and cooked through. Cool in the pan for 10 minutes before carefully removing. Dust with icing sugar to serve. Best eaten on the day of baking, soon after baking.

Cook's note: If you don’t have a shallow muffin tray, you can also use a normal muffin tray, in which case increase the cooking time to 25 - 30 minutes. However shallow muffin trays produce the best results. I genuinely never thought these would taste as good as they do! The magic ingredient is the flax egg – it’s easy to make and great for a variety of bakes. Discover how to use flaxseeds as an egg substitute here.

Browse more vegan recipes here.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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    Kathleen Theron
    25 August 2020

    These muffins look sensational! Thank you for super tempting plant based options. Cannot wait to try!

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